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Friday, 23 June 2017

Perfect Summer Picnic Recipes

*Sausage Rolls and Cupcake Quiche Lorraines*

Cupcake Quiche Lorraine

Ingredients

15 g (½oz) Parmesan cheese, finely grated

320 g ready-rolled shortcrust pastry sheet

Plain flour, to dust

1 tsp oil

1 small onion, finely chopped

6 rashers smoked streaky bacon, finely chopped

75 g (3oz) mature Cheddar cheese, finely grated

150 ml (¼ pint) each double cream and milk

2 large eggs

Method

Scatter the Parmesan over the top of the pastry, then fold the pastry into quarters. Lightly flour a work surface and roll the pastry out until 3mm (⅛in) thick.

Cut out 12 x 10cm (4in) circles and use to line a 12-hole muffin tin - reroll the trimmings to make enough circles. Chill.

Heat the oil in a medium frying pan over low-medium heat and gently cook the onion until softened. Turn up the heat, add the bacon and fry until cooked through. Set aside to cool.

Preheat oven to 190°C (170°C fan) mark 5. Mix the Cheddar into the cooled bacon mixture, then divide among the pastry cases. In a jug, whisk together the cream, milk, eggs and some seasoning. Pour into the cases.

Bake for about 30min or until lightly golden and the filling has set. Leave the quiches in the tin for 5min, then remove to a wire rack. Serve just warm or at room temperature.

Sausage Rolls

Ingredients

6 good-quality pork sausages, about 400g (14oz)

50 g (2oz) dried and ready-to-eat apricots, finely chopped

1 tbsp fresh sage leaves, finely chopped

320 g ready-rolled puff pastry sheet

1 medium egg, beaten

Method

Preheat oven to 200°C (180°C fan) mark 6. Squeeze the sausagemeat out of their skins into a large bowl (discard the skins). Mix in the apricots, sage and some seasoning.

Unroll the pastry on to a work surface and cut in half lengthways. Spoon half the sausage mixture in a line down one side of the pastry 1cm (½in) in from the edge. Repeat with the other pastry half.

Brush the visible pastry with egg, fold over the sausage mixture and press the edge to seal. Brush the top of the roll with egg and cut each strip into 12 pieces (if you're struggling with a knife, try using kitchen scissors). Transfer to a non-stick baking sheet, spacing a little apart.

Cook for 25min or until the pastry is golden and the filling is piping hot. Serve warm or at room temperature.

How You Make It:

Fry your chicken in a high sided saucepan until cooked through. Remove with a slotted spoon then throw in your peppers and onion in its place. Cook down for a few minutes. Pop the chicken back in then add your spices and seasoning. Cook out for a minute. Add your milk, then your pasta. Place the lid on and cook on low for about 20 minutes, stirring occasionally.

Add the cheese, stir through briefly, then remove from the heat. Serve with a little parsley and a bit more cheese!